Chicken Burritos and Casserole

In large nonstick skillet, heat 2 tsp (10 mL) of the oil over medium-high heat. Sprinkle chicken with salt and pepper; cook, in 2 batches, stirring and using up to 2 tsp (10 mL) more oil if necessary, for 5 minutes or until browned and no longer pink inside. Transfer to plate.

Reduce heat to medium. Add remaining oil to skillet; cook onions and green peppers, stirring, for 5 minutes or until softened, adding up to 2 tbsp (25 mL) water to prevent burning.

Add salsa to pan and bring to boil; reduce heat and simmer, stirring often, for 5 minutes or until most of the liquid is evaporated. Stir in corn and chicken. Spoon half onto tortillas. Sprinkle with cheese. Roll up.

Additional information :

Chicken Burrito Casserole:

4 cups (1 L) Chicken Burrito filling (see recipe, above)
4 10-inch (25 cm) flour tortillas, warmed
1/2 cup (125 mL) salsa
1/2 cup (125 mL) shredded Monterey Jack cheese

Spoon filling along centre of each tortilla, leaving 2 inches (5 cm) uncovered at ends. Fold ends over and roll up. Place, seam side down, in greased 11- x 7-inch (2 L) baking dish; cover with foil. (Can be prepared to this point, overwrapped in heavy-duty foil and frozen in airtight container for up to 2 weeks; thaw in refrigerator, about 24 hours.)

Bake foil-wrapped dish in 350°F (180°C) oven for about 50 minutes or until steaming. Spread with salsa; sprinkle with cheese. Bake, uncovered, for about 15 minutes or until cheese bubbles. If desired, broil for 2 minutes or until golden.

Makes 4 servings.

Per serving: about 460 cal, 37 g pro, 13 g total fat (4 g sat. fat), 50 g carb, 4 g fibre, 78 mg chol, 966 mg sodium. % RDI: 21% calcium, 28% iron, 26% vit A, 75% vit C, 10% folate.